CN104745397A - Preparation method of mild type red koji yellow rice wine - Google Patents
Preparation method of mild type red koji yellow rice wine Download PDFInfo
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Abstract
The invention discloses a preparation method of a mild type red koji yellow rice wine. The preparation method comprises the following steps: (1) cleaning and disinfection of a fermentation jar, (2) rice soaking, (3) rice steaming, (4) jar dropping, (5) fermentation, (6) squeezing, (7) non-thermal sterilization, (8) aging, (9) cold treatment, (10) non-thermal sterilization and (11) bottling. The preparation method specifically comprises the following steps: by adopting red koji cultured in a crypt as a saccharification fermentation starter, matching with cold auxiliary materials or extracts of the cold auxiliary materials to perform co-fermentation or co-aging, performing ice temperature cold treatment on a yellow rice wine crude product after aging ends, and performing non-thermal sterilization by using a membrane filtration technology to ensure that the physiological heat of the red koji yellow rice wine can be reduced and the red koji yellow rice wine can become milder. A mild type red koji yellow rice wine new product prepared by using the preparation method disclosed by the invention can be used for effectively breaking the technical bottlenecks that the yellow rice wine is high in heat and is easy to cause excessive internal heat, and has important significance and broad application prospects in promoting the development of the red koji yellow rice wine industry.
Description
Technical field the present invention relates to the preparation of yellow rice wine, particularly relates to a kind of preparation method of mild red rice yellow wine.
Background technology east trophology is particular about the yin-yang attribute of food, and the fever and chills of foundation food, food is divided into four property namely cold, cool, warm, hot.Its syncope due to pathogenic cold and cool, heat and temperature only have different in degree, do not have difference in essence.Traditional yellow rice wine production technique generally all comprises the following steps: rice dipping, steamed rice, the cylinder that falls, fermentation, squeeze, decoct wine, ageing, filtration, degerming, packaging.The yellow rice wine that traditional technology is brewageed is considered to hot height usually, and drink summer and easily " get angry ", consumption market mainly concentrates on winter, and this just makes yellow rice wine consumption be extremely restricted, and becomes one of Main Bottleneck of China's yellow rice wine market expansion.
Red rice yellow wine to brewage for main raw material with Red kojic rice, glutinous rice to form, there is red colouring agent for food, also used as a Chinese medicine perfume and mix perfume with the quiet and tastefully laid out of sweet-smelling, mouthfeel alcohol just, coordinate, soft, having anti-oxidant, hypotensive, the physiological function such as decreasing cholesterol and strengthening immunity, is a kind of fermented wine possessing the functions such as health drink, cooking condiment and medicine efficacy enhancing ingredient.Red rice yellow wine is a wonderful work of China's yellow rice wine industry, China's yellow rice wine industry development history is taken the course of its own, mainly originates in the part counties and cities such as Fujian Province and Zhejiang, Guangdong, Jiangxi.The present invention with red rice yellow wine production key link for core, add and reduce the hot cool property material of red rice yellow wine, propose ice temperature deepfreeze and the non-thermal new technology such as degerming of membrane filtration, thus the food of improvement red rice yellow wine is hot, and can produces in the industrialization of other yellow rice wine products of China by expansive approach.
Summary of the invention the object of the present invention is to provide a kind of hot low, preparation method of not easily causing the mild red rice yellow wine of getting angry.
For achieving the above object, the present invention adopts following technical scheme:
A preparation method for mild red rice yellow wine, it comprises the following steps,
1) cleaning of jar fermenter and sterilization: cleaned up by jar fermenter, adopts inverted engine steam sterilizing 20min to carry out disinfection, seals for subsequent use;
2) rice dipping: select uniform particles, glossy, dry round glutinous rice, soaks 6 ~ 12h at 10 ~ 20 DEG C; Soaked round glutinous rice is loaded bamboo basket, by clear water shower to the pulp-water flowed out is limpid, drains for subsequent use;
3) steamed rice: cooked by the round glutinous rice after draining, will cook glutinous rice and spread out and be cooled to rapidly 30 ~ 40 DEG C;
4) fall cylinder: in jar fermenter, drop into Red kojic rice and water, at room temperature mix 6 ~ 12h, then glutinous rice good for spreading for cooling is dropped into water obtain germule with mixing in the mixed solution of red colouring agent for food, also used as a Chinese medicine, and the yeast adding germule weight 0.5 ~ 2.5% stirs; It is 1:0.04 ~ 0.10:1.0 ~ 1.4 that described glutinous rice and Red kojic rice, water drop into weight ratio;
5) ferment: ferment at 10 ~ 25 DEG C of temperature, start sooner or later each stirring 1 time after 1 day, ferment and enter secondary fermentation 15 ~ 55 days after 10 ~ 15 days, obtained wass;
6) squeeze: by obtained for wass squeezing just wine brewing;
7) non-thermal degerming: will just wine brewing Membrane filtering machine is degerming; 0.15 ~ 0.22 μm, the filtering membrane aperture that described Membrane filtering machine adopts;
8) ageing: by non-thermal degerming first wine brewing in the sterilized wine jar of sterile filling, then seals altar mouth, warehouse-in ageing more than 1 year, and obtain the former wine of red rice yellow wine, alcoholic strength is 15-19%;
9) deepfreeze: former for the red rice yellow wine reaching ageing time wine is pumped into after quick cooler speed is chilled to temperature 5 ~-5 DEG C, then pump into refrigerated cylinder and carry out deepfreeze, deepfreeze temperature is 0.5 ~ 1.0 DEG C above freezing of product, and the deepfreeze time is 3 ~ 20 days;
10) non-thermal degerming: the red rice yellow wine after deepfreeze, filter with diatomite filter and obtain initial filter supernatant liquor, diatomaceous consumption is 0.5 ~ 4g/L; By initial filter supernatant liquor again through the Membrane filtering machine filtration sterilization of membrane pore size 0.15 ~ 0.22 μm, obtain limpid transparent, glossiness wine liquid;
11) pack: use aseptic filler to be loaded in sterilized bottle by the wine liquid after membrane filtration, obtain mild red rice yellow wine finished product.
In described step 4), 5) or 8) in add cool property material, described cool property material is one or more fine powder in green tea, chrysanthemum, Japanese Honeysuckle, peppermint or water extract, fine powder total addition level is 0.5 ‰ ~ 1.5 ‰ of germule gross weight, and water extract is 0.5% ~ 3% of germule gross weight.
The interpolation of described finely powdered cool property material is selected in step 4) or 5); The interpolation of cool property material water extract is selected 4), 5) or 8) one of them step.
Described step 9) product freezing point determines in accordance with the following methods: by thermoelectricity occasionally hot resistance equitemperature sensor, insert below yellow rice wine liquid level 2.0-10.0cm place and fix, put into the cold storage room of-20 DEG C, temperature acquisition is spaced apart 10s and gathers a secondary data, and experiment terminates rear drafting freezing curve and draws the freezing point of yellow rice wine.
Described red colouring agent for food, also used as a Chinese medicine is the red colouring agent for food, also used as a Chinese medicine that crypt is cultivated.
The red colouring agent for food, also used as a Chinese medicine co-fermentation that cool property batching and circle glutinous rice, crypt are cultivated by the present invention or common ageing, alcohol dissolubility in cool property batching and water-soluble substances such as aldehydes matter, mineral substance, protein, lipid etc. can be dissolved in wine liquid, thus the basic substance composition in change yellow rice wine, cause the temperature of yellow rice wine to reduce.
The present invention's Red kojic rice used is the red colouring agent for food, also used as a Chinese medicine that crypt is cultivated, and the red colouring agent for food, also used as a Chinese medicine nature and flavor that crypt is cultivated are gentleer, can reduce the temperature of traditional red rice yellow wine, makes red rice yellow wine become gentle.
The present invention adopts membrane filtration technique and aseptic filling technology, instead of the production technique of traditional thermal sterilization, hot filling, can avoid the transmission of heat in heat-sterilization process, thus stops the increase of yellow rice wine temperature; In addition, the nutritive substance in yellow rice wine avoids and is heated, and can not cause the loss of nutritive substance, farthest remains the nutritive substance in yellow rice wine.
The present invention adopts deepfreeze to red rice yellow wine, can reduce the temperature of red rice yellow wine, and adds the stability of red rice yellow wine to a certain extent.
The present invention is according to fever and chills theory of traditional Chinese medical science, the red colouring agent for food, also used as a Chinese medicine adopting crypt to cultivate as saccharifying ferment, be equipped with cool property batching or its extract ferments altogether or altogether ageing, ageing terminate to carry out cold treatment technology to fermented liquid and adopt membrane filtration technique to carry out the temperature that non-thermal sterilization all can reduce traditional red rice yellow wine afterwards, make red rice yellow wine become milder.The mild red rice yellow wine product innovation adopting preparation method of the present invention to prepare effectively can crack the technical bottleneck that the hot height of yellow rice wine is easily got angry, solve the only suitable predicament of drinking in the winter time of existing yellow rice wine, the development promoting Fujian red rice yellow wine industry is had great importance and wide application prospect.
Accompanying drawing illustrates and is now further described the present invention by reference to the accompanying drawings:
Fig. 1 is the variation tendency schematic diagram of the per day anus temperature of b part 11 test group mouse in embodiment 10.
Embodiment
The preparation method of a kind of mild red rice yellow wine of the present invention, it comprises the following steps,
1) cleaning of jar fermenter and sterilization: cleaned up by jar fermenter, adopts inverted engine steam sterilizing 20min to carry out disinfection, seals for subsequent use;
2) rice dipping: select uniform particles, glossy, dry round glutinous rice, soaks 6 ~ 12h at 10 ~ 20 DEG C; Soaked round glutinous rice is loaded bamboo basket, by clear water shower to the pulp-water flowed out is limpid, drains for subsequent use;
3) steamed rice: cooked by the round glutinous rice after draining, will cook glutinous rice and spread out and be cooled to rapidly 30 ~ 40 DEG C;
4) fall cylinder: in jar fermenter, drop into Red kojic rice and water, at room temperature mix 6 ~ 12h, then glutinous rice good for spreading for cooling is dropped into water obtain germule with mixing in the mixed solution of red colouring agent for food, also used as a Chinese medicine, and the yeast adding germule weight 0.5 ~ 2.5% stirs; It is 1:0.04 ~ 0.10:1.0 ~ 1.4 that described glutinous rice and Red kojic rice, water drop into weight ratio;
5) ferment: ferment at 10 ~ 25 DEG C of temperature, start sooner or later each stirring 1 time after 1 day, ferment and enter secondary fermentation 15 ~ 55 days after 10 ~ 15 days, obtained wass;
6) squeeze: by obtained for wass squeezing just wine brewing;
7) non-thermal degerming: will just wine brewing Membrane filtering machine is degerming; 0.15 ~ 0.22 μm, the filtering membrane aperture that described Membrane filtering machine adopts;
8) ageing: by non-thermal degerming first wine brewing in the sterilized wine jar of sterile filling, then seals altar mouth, warehouse-in ageing more than 1 year, and obtain the former wine of red rice yellow wine, alcoholic strength is 15-19%;
9) deepfreeze: former for the red rice yellow wine reaching ageing time wine is pumped into after quick cooler speed is chilled to temperature 5 ~-5 DEG C, then pump into refrigerated cylinder and carry out deepfreeze, deepfreeze temperature is 0.5 ~ 1.0 DEG C above freezing of product, and the deepfreeze time is 3 ~ 20 days;
10) non-thermal degerming: the red rice yellow wine after deepfreeze, filter with diatomite filter and obtain initial filter supernatant liquor, diatomaceous consumption is 0.5 ~ 4g/L; By initial filter supernatant liquor again through the Membrane filtering machine filtration sterilization of membrane pore size 0.15 ~ 0.22 μm, obtain limpid transparent, glossiness wine liquid;
11) pack: use aseptic filler to be loaded in sterilized bottle by the wine liquid after membrane filtration, obtain mild red rice yellow wine finished product.
In described step 4), 5) or 8) in can add cool property material, described cool property material is one or more fine powder in green tea, chrysanthemum, Japanese Honeysuckle, peppermint or water extract, fine powder total addition level is 0.5 ‰ ~ 1.5 ‰ of germule gross weight, and water extract is 0.5% ~ 3% of germule gross weight.
The interpolation of described finely powdered cool property material is selected in step 4) or 5); The interpolation of cool property material water extract is selected 4), 5) or 8) one of them step.
Described step 9) product freezing point determines in accordance with the following methods: by thermoelectricity occasionally hot resistance equitemperature sensor, insert below yellow rice wine liquid level 2.0-10.0cm place and fix, put into the cold storage room of-20 DEG C, temperature acquisition is spaced apart 10s and gathers a secondary data, and experiment terminates rear drafting freezing curve and draws the freezing point of yellow rice wine.
Described red colouring agent for food, also used as a Chinese medicine is the red colouring agent for food, also used as a Chinese medicine that crypt is cultivated.
Embodiment 1, a kind of preparation method of mild red rice yellow wine, it comprises the following steps,
1) cleaning of jar fermenter and sterilization: cleaned up by jar fermenter, adopts inverted engine steam sterilizing 20min to carry out disinfection, seals for subsequent use;
2) rice dipping: select uniform particles, glossy, dry round glutinous rice, soaks 12h at 10 DEG C; Soaked round glutinous rice is loaded bamboo basket, by clear water shower to the pulp-water flowed out is limpid, drains for subsequent use;
3) steamed rice: cooked by the round glutinous rice after draining, will cook glutinous rice and spread out and be cooled to rapidly 30 ~ 40 DEG C;
4) fall cylinder: first in jar fermenter, drop into water and Red kojic rice, at room temperature mix 6h, then mixed with the mixed solution of red colouring agent for food, also used as a Chinese medicine by glutinous rice good for spreading for cooling input water, obtains germule; Add again one or more the fine powder in the green tea of germule gross weight 0.5 ‰, chrysanthemum, Japanese Honeysuckle, peppermint, 2.5% yeast, stir, obtain ferment germule, by jar fermenter seal, wait to ferment; It is 1:0.1:1.4 that described glutinous rice and red colouring agent for food, also used as a Chinese medicine, water drop into weight ratio;
5) ferment: ferment at 10 ~ 15 DEG C of temperature, start sooner or later each stirring 1 time after 1 day, ferment and enter secondary fermentation 40 days after 12 days, obtained wass;
6) squeeze: adopt plate-and-frame filter press filter pressing to obtain clear liquid secondary fermentation distiller's wort, static 2 days, get supernatant liquid filtering removal of impurities, obtained just wine brewing;
7) non-thermal degerming: will just wine brewing Membrane filtering machine is degerming; 0.15 μm, the filtering membrane aperture that described Membrane filtering machine adopts;
8) ageing: by non-thermal degerming first wine brewing in the sterilized wine jar of sterile filling, then seals altar mouth, warehouse-in ageing September, and obtain the former wine of red rice yellow wine, alcoholic strength is 15%;
9) deepfreeze: according to the demand of product to the time, pumped into by former for the red rice yellow wine reaching ageing time wine after quick cooler speed is chilled to temperature-5 DEG C, then pump into refrigerated cylinder and carry out deepfreeze, product freezing point is-10 DEG C, deepfreeze temperature is-9 DEG C, and the deepfreeze time is 3 days;
10) non-thermal degerming: the red rice yellow wine after deepfreeze, filter with diatomite filter and obtain initial filter supernatant liquor, diatomaceous consumption is 0.5/L; By initial filter supernatant liquor again through the Membrane filtering machine filtration sterilization of membrane pore size 0.15 μm, obtain limpid transparent, glossiness wine liquid;
11) bottle: use aseptic filler to be loaded in sterilized blue and white porcelain vase by the wine liquid after membrane filtration, obtain red rice yellow wine finished product.
Embodiment 2, a kind of preparation method of mild red rice yellow wine, it comprises the following steps,
1) cleaning of jar fermenter and sterilization: cleaned up by jar fermenter, adopts inverted engine steam sterilizing 20min to carry out disinfection, seals for subsequent use;
2) rice dipping: select uniform particles, glossy, dry round glutinous rice, soaks 6h at 20 DEG C; Soaked round glutinous rice is loaded bamboo basket, by clear water shower to the pulp-water flowed out is limpid, drains for subsequent use;
3) steamed rice: cooked by the round glutinous rice after draining, will cook glutinous rice and spread out and be cooled to rapidly 30 ~ 40 DEG C;
4) fall cylinder: first in jar fermenter, drop into water and Red kojic rice, at room temperature mix 12h, then mixed with the mixed solution of red colouring agent for food, also used as a Chinese medicine by glutinous rice good for spreading for cooling input water, obtains germule; Add again one or more the fine powder in the green tea of germule gross weight 1.5 ‰, chrysanthemum, Japanese Honeysuckle, peppermint, 0.5% yeast, stir, obtain ferment germule, by jar fermenter seal, wait to ferment; It is 1:0.04:1.0 that described glutinous rice and red colouring agent for food, also used as a Chinese medicine, water drop into weight ratio;
5) ferment: ferment at 20 ~ 25 DEG C of temperature, start sooner or later each stirring 1 time after 1 day, ferment and enter secondary fermentation 15 days after 15 days, obtained wass;
6) adopt plate-and-frame filter press filter pressing to obtain clear liquid secondary fermentation distiller's wort, static 2 days, get supernatant liquid filtering removal of impurities, obtained just wine brewing;
7) non-thermal degerming: will just wine brewing Membrane filtering machine is degerming; 0.22 μm, the filtering membrane aperture that described Membrane filtering machine adopts;
8) ageing: by non-thermal degerming first wine brewing in the sterilized wine jar of sterile filling, then seals altar mouth, warehouse-in ageing June, and obtain the former wine of red rice yellow wine, alcoholic strength is 18.2%;
9) deepfreeze: will pump into after quick cooler speed is chilled to temperature-1 DEG C through the former wine of red rice yellow wine of ageing, then pump into refrigerated cylinder and carry out deepfreeze, product freezing point is-13.5 DEG C, and deepfreeze temperature is-13 DEG C, and the deepfreeze time is 20 days;
10) non-thermal degerming: the red rice yellow wine after deepfreeze, filter with diatomite filter and obtain initial filter supernatant liquor, diatomaceous consumption is 4g/L; By initial filter supernatant liquor again through the Membrane filtering machine filtration sterilization of membrane pore size 0.22 μm, obtain limpid transparent, glossiness wine liquid;
Bottling: use aseptic filler to be loaded in sterilized blue and white porcelain vase by the wine liquid after membrane filtration, obtain red rice yellow wine finished product.
Embodiment 3, a kind of preparation method of mild red rice yellow wine, it comprises the following steps,
1) cleaning of jar fermenter and sterilization: cleaned up by jar fermenter, adopts inverted engine steam sterilizing 20min to carry out disinfection, seals for subsequent use;
2) rice dipping: select uniform particles, glossy, dry round glutinous rice, soaks 10h at 15 DEG C; Soaked round glutinous rice is loaded bamboo basket, by clear water shower to the pulp-water flowed out is limpid, drains for subsequent use;
3) steamed rice: cooked by the round glutinous rice after draining, will cook glutinous rice and spread out and be cooled to rapidly 30 ~ 40 DEG C;
4) fall cylinder: first in jar fermenter, drop into water and Red kojic rice, at room temperature mix 10h, then mixed with the mixed solution of red colouring agent for food, also used as a Chinese medicine by glutinous rice good for spreading for cooling input water, obtains germule; Add again one or more the water extract in the green tea of germule gross weight 2.0%, chrysanthemum, Japanese Honeysuckle, peppermint, 2.0% yeast, stir, obtain ferment germule, by jar fermenter seal, wait to ferment; It is 1:0.08:1.2 that described glutinous rice and red colouring agent for food, also used as a Chinese medicine, water drop into weight ratio;
5) ferment: ferment at 15 ~ 20 DEG C of temperature, start sooner or later each stirring 1 time after 1 day, ferment and enter secondary fermentation 55 days after 10 days, obtained wass;
6) squeeze: adopt plate-and-frame filter press filter pressing to obtain clear liquid secondary fermentation distiller's wort, static 2 days, get supernatant liquid filtering removal of impurities, obtained just wine brewing;
7) non-thermal degerming: will just wine brewing Membrane filtering machine is degerming; 0.20 μm, the filtering membrane aperture that described Membrane filtering machine adopts;
8) ageing: by non-thermal degerming first wine brewing in the sterilized wine jar of sterile filling, then seals altar mouth, warehouse-in ageing July, and obtain the former wine of red rice yellow wine, alcoholic strength is 17.7%;
9) deepfreeze: will pump into after quick cooler speed is chilled to temperature 5 DEG C through the former wine of red rice yellow wine of ageing, then pump into refrigerated cylinder and carry out deepfreeze, product freezing point is-12 DEG C, and deepfreeze temperature is-11 DEG C, and the deepfreeze time is 15 days;
10) non-thermal degerming: the red rice yellow wine after deepfreeze, filter with diatomite filter and obtain initial filter supernatant liquor, diatomaceous consumption is 2g/L; By initial filter supernatant liquor again through the Membrane filtering machine filtration sterilization of membrane pore size 0.20 μm, obtain limpid transparent, glossiness wine liquid;
11) bottle: use aseptic filler to be loaded in sterilized blue and white porcelain vase by the wine liquid after membrane filtration, obtain red rice yellow wine finished product.
Embodiment 4, a kind of preparation method of mild red rice yellow wine, it comprises the following steps,
1) cleaning of jar fermenter and sterilization: cleaned up by jar fermenter, adopts inverted engine steam sterilizing 20min to carry out disinfection, seals for subsequent use;
2) rice dipping: select uniform particles, glossy, dry round glutinous rice, soaks 12h at 12 DEG C; Soaked round glutinous rice is loaded bamboo basket, by clear water shower to the pulp-water flowed out is limpid, drains for subsequent use;
3) steamed rice: cooked by the round glutinous rice after draining, will cook glutinous rice and spread out and be cooled to rapidly 30 ~ 40 DEG C;
4) fall cylinder: first in jar fermenter, drop into Red kojic rice and water, at room temperature mix 6h, then mixed with the mixed solution of red colouring agent for food, also used as a Chinese medicine by glutinous rice good for spreading for cooling input water, obtains germule; Add the yeast of germule gross weight 0.5% again, stir, obtain the germule that ferments; It is 1:0.05:1.0 that described glutinous rice and Red kojic rice, water drop into weight ratio;
5) ferment: add one or more the fine powder fermentation in germule weight 0.5 ‰ green tea, chrysanthemum, Japanese Honeysuckle, peppermint in 15 ~ 20 DEG C of temperature, start after 1 day to stir every day, sooner or later each stirring 1 time, ferments and enters secondary fermentation 55 days after 20 days, obtained wass;
6) squeeze: adopt plate-and-frame filter press filter pressing to obtain clear liquid secondary fermentation distiller's wort, leave standstill 2 days, get supernatant liquid filtering removal of impurities, obtained just wine brewing;
7) non-thermal degerming: will just wine brewing Membrane filtering machine is degerming; 0.20 μm, the filtering membrane aperture that described Membrane filtering machine adopts;
8) ageing: by non-thermal degerming first wine brewing in the sterilized wine jar of sterile filling, then seals altar mouth, warehouse-in ageing, and obtain the former wine of red rice yellow wine, alcoholic strength is 16.2%;
9) deepfreeze: according to the demand of product to the time, pumped into by former for the red rice yellow wine reaching ageing time wine after quick cooler speed is chilled to temperature 0 DEG C, then pump into refrigerated cylinder and carry out deepfreeze, product freezing point is-12.5 DEG C, deepfreeze temperature is-12 DEG C, and the deepfreeze time is 15 days;
10) non-thermal degerming: the red rice yellow wine after deepfreeze, filter with diatomite filter and obtain initial filter supernatant liquor, diatomaceous consumption is 2g/L; By initial filter supernatant liquor again through the Membrane filtering machine filtration sterilization of membrane pore size 0.20 μm, obtain limpid transparent, glossiness wine liquid;
11) bottle: use aseptic filler to be loaded in sterilized blue and white porcelain vase by the wine liquid after membrane filtration, obtain mild red rice yellow wine finished product.
Embodiment 5, a kind of preparation method of mild red rice yellow wine, it comprises the following steps,
1) cleaning of jar fermenter and sterilization: cleaned up by jar fermenter, adopts inverted engine steam sterilizing 20min to carry out disinfection, seals for subsequent use;
2) rice dipping: select uniform particles, glossy, dry round glutinous rice, soaks 8h at 16 DEG C; Soaked round glutinous rice is loaded bamboo basket, by clear water shower to the pulp-water flowed out is limpid, drains for subsequent use;
3) steamed rice: cooked by the round glutinous rice after draining, will cook glutinous rice and spread out and be cooled to rapidly 30 ~ 40 DEG C;
4) fall cylinder: first in jar fermenter, drop into Red kojic rice and water, at room temperature mix 12h, then mixed with the mixed solution of red colouring agent for food, also used as a Chinese medicine by glutinous rice good for spreading for cooling input water, obtains germule; Add the yeast of germule gross weight 2.5% again, stir, obtain the germule that ferments; It is 1:0.10:1.4 that described glutinous rice and Red kojic rice, water drop into weight ratio;
5) ferment: add one or more the water extract fermentation in the green tea of germule gross weight 3%, chrysanthemum, Japanese Honeysuckle, peppermint in 15 ~ 20 DEG C of temperature, start after 1 day to stir every day, sooner or later each stirring 1 time, ferments and enters secondary fermentation 45 days after 10 days, obtained wass;
6) squeeze: adopt plate-and-frame filter press filter pressing to obtain clear liquid secondary fermentation distiller's wort, leave standstill 2 days, get supernatant liquid filtering removal of impurities, obtained just wine brewing;
7) non-thermal degerming: will just wine brewing Membrane filtering machine is degerming; 0.15 μm, the filtering membrane aperture that described Membrane filtering machine adopts;
8) ageing: by non-thermal degerming first wine brewing in the sterilized wine jar of sterile filling, then seals altar mouth, warehouse-in ageing, and obtain the former wine of red rice yellow wine, alcoholic strength is 15.2%;
9) deepfreeze: according to the demand of product to the time, pumped into by former for the red rice yellow wine reaching ageing time wine after quick cooler speed is chilled to temperature 2 DEG C, then pump into refrigerated cylinder and carry out deepfreeze, product freezing point is-10 DEG C, deepfreeze temperature is-9 DEG C, and the deepfreeze time is 3 days;
10) non-thermal degerming: the red rice yellow wine after deepfreeze, filter with diatomite filter and obtain initial filter supernatant liquor, diatomaceous consumption is 0.5g/L; By initial filter supernatant liquor again through the Membrane filtering machine filtration sterilization of membrane pore size 0.15 μm, obtain limpid transparent, glossiness wine liquid;
11) bottle: use aseptic filler to be loaded in sterilized blue and white porcelain vase by the wine liquid after membrane filtration, obtain mild red rice yellow wine finished product.
Embodiment 6, a kind of preparation method of mild red rice yellow wine, it comprises the following steps,
1) cleaning of jar fermenter and sterilization: cleaned up by jar fermenter, adopts inverted engine steam sterilizing 20min to carry out disinfection, seals for subsequent use;
2) rice dipping: select uniform particles, glossy, dry round glutinous rice, soaks 8h at 18 DEG C; Soaked round glutinous rice is loaded bamboo basket, by clear water shower to the pulp-water flowed out is limpid, drains for subsequent use;
3) steamed rice: cooked by the round glutinous rice after draining, will cook glutinous rice and spread out and be cooled to rapidly 30 ~ 40 DEG C;
4) fall cylinder: first in jar fermenter, drop into Red kojic rice and water, at room temperature mix 10h, then mixed with the mixed solution of red colouring agent for food, also used as a Chinese medicine by glutinous rice good for spreading for cooling input water, obtains germule; Add the yeast of germule gross weight 1.5% again, stir, obtain the germule that ferments; It is 1:0.06:1.2 that described glutinous rice and Red kojic rice, water drop into weight ratio;
5) ferment: add one or more the water extract fermentation in the green tea of germule gross weight 1.2%, chrysanthemum, Japanese Honeysuckle, peppermint in 20 ~ 25 DEG C of temperature, start after 1 day to stir every day, sooner or later each stirring 1 time, secondary fermentation in 12 days 25 days of fermenting, obtained wass;
6) squeeze: adopt plate-and-frame filter press filter pressing to obtain clear liquid secondary fermentation distiller's wort, leave standstill 2 days, get supernatant liquid filtering removal of impurities, obtained just wine brewing;
7) non-thermal degerming: will just wine brewing Membrane filtering machine is degerming; 0.22 μm, the filtering membrane aperture that described Membrane filtering machine adopts;
8) ageing: by non-thermal degerming first wine brewing in the sterilized wine jar of sterile filling, then seals altar mouth, warehouse-in ageing, and obtain the former wine of red rice yellow wine, alcoholic strength is 17.2%;
9) deepfreeze: according to the demand of product to the time, pumped into by former for the red rice yellow wine reaching ageing time wine after quick cooler speed is chilled to temperature-5 DEG C, then pump into refrigerated cylinder and carry out deepfreeze, product freezing point is-12 DEG C, deepfreeze temperature is-11 DEG C, and the deepfreeze time is 20 days;
10) non-thermal degerming: the red rice yellow wine after deepfreeze, filter with diatomite filter and obtain initial filter supernatant liquor, diatomaceous consumption is 4g/L; By initial filter supernatant liquor again through the Membrane filtering machine filtration sterilization of membrane pore size 0.22 μm, obtain limpid transparent, glossiness wine liquid;
11) bottle: use aseptic filler to be loaded in sterilized blue and white porcelain vase by the wine liquid after membrane filtration, obtain mild red rice yellow wine finished product.
Embodiment 7, a kind of preparation method of mild red rice yellow wine, it comprises the following steps,
1) cleaning of jar fermenter and sterilization: cleaned up by jar fermenter, adopts inverted engine steam sterilizing 20min to carry out disinfection, seals for subsequent use;
2) rice dipping: select uniform particles, glossy, dry round glutinous rice, soaks 10h at 15 DEG C; Soaked round glutinous rice is loaded bamboo basket, by clear water shower to the pulp-water flowed out is limpid, drains for subsequent use;
3) steamed rice: cooked by the round glutinous rice after draining, will cook glutinous rice and spread out and be cooled to rapidly 30 ~ 40 DEG C;
4) fall cylinder: first in jar fermenter, drop into Red kojic rice and water, at room temperature mix 6h, then mixed with the mixed solution of red colouring agent for food, also used as a Chinese medicine by glutinous rice good for spreading for cooling input water, obtains germule; Add the yeast of 0.5% again, stir, obtain the germule that ferments; It is 1:0.04:1.0 that described glutinous rice and Red kojic rice, water drop into weight ratio;
5) ferment: ferment at 15 ~ 20 DEG C of temperature, start sooner or later each stirring 1 time after 1 day, ferment and enter secondary fermentation 35 days after 10 days, obtained wass;
6) squeeze: adopt plate-and-frame filter press filter pressing to obtain clear liquid secondary fermentation distiller's wort, leave standstill 2 days, get supernatant liquid filtering removal of impurities, obtained just wine brewing;
7) non-thermal degerming: will just wine brewing Membrane filtering machine is degerming; 0.15 μm, the filtering membrane aperture that described Membrane filtering machine adopts;
8) ageing: by non-thermal degerming first wine brewing in the sterilized wine jar of sterile filling, then seals altar mouth, warehouse-in ageing, and obtain the former wine of red rice yellow wine, alcoholic strength is 17.7%;
9) deepfreeze: according to the demand of product to the time, pumped into by former for the red rice yellow wine reaching ageing time wine after quick cooler speed is chilled to temperature-3 DEG C, then pump into refrigerated cylinder and carry out deepfreeze, product freezing point is-12.5 DEG C, deepfreeze temperature is-12 DEG C, and the deepfreeze time is 3 days;
10) non-thermal degerming: the red rice yellow wine after deepfreeze, filter with diatomite filter and obtain initial filter supernatant liquor, diatomaceous consumption is 0.5g/L; By initial filter supernatant liquor again through the Membrane filtering machine filtration sterilization of membrane pore size 0.15 μm, obtain limpid transparent, glossiness wine liquid;
11) bottle: use aseptic filler to be loaded in sterilized blue and white porcelain vase by the wine liquid after membrane filtration, obtain mild red rice yellow wine finished product.
Embodiment 8, a kind of preparation method of mild red rice yellow wine, it comprises the following steps,
1) cleaning of jar fermenter and sterilization: cleaned up by jar fermenter, adopts inverted engine steam sterilizing 20min to carry out disinfection, seals for subsequent use;
2) rice dipping: select uniform particles, glossy, dry round glutinous rice, soaks 10h at 12 DEG C; Soaked round glutinous rice is loaded bamboo basket, by clear water shower to the pulp-water flowed out is limpid, drains for subsequent use;
3) steamed rice: cooked by the round glutinous rice after draining, will cook glutinous rice and spread out and be cooled to rapidly 30 ~ 40 DEG C;
4) fall cylinder: first in jar fermenter, drop into Red kojic rice and water, at room temperature mix 12h, then mixed with the mixed solution of red colouring agent for food, also used as a Chinese medicine by glutinous rice good for spreading for cooling input water, obtains germule; Add the yeast of 2.5% again, stir, obtain the germule that ferments; It is 1:0.10:1.3 that described glutinous rice and Red kojic rice, water drop into weight ratio;
5) ferment: ferment at 10 ~ 25 DEG C of temperature, start sooner or later each stirring 1 time after 1 day, ferment and enter secondary fermentation 30 days after 15 days, obtained wass;
6) squeeze: adopt plate-and-frame filter press filter pressing to obtain clear liquid secondary fermentation distiller's wort, leave standstill 2 days, get supernatant liquid filtering removal of impurities, obtained just wine brewing;
7) non-thermal degerming: will just wine brewing Membrane filtering machine is degerming; 0.22 μm, the filtering membrane aperture that described Membrane filtering machine adopts;
8) ageing: by non-thermal degerming first wine brewing in the sterilized wine jar of sterile filling, add one or more the water extract in the green tea of germule gross weight 1.5%, chrysanthemum, Japanese Honeysuckle, peppermint, then altar mouth is sealed, warehouse-in ageing, obtain the former wine of red rice yellow wine, alcoholic strength is 16.8%;
9) deepfreeze: according to the demand of product to the time, pumped into by former for the red rice yellow wine reaching ageing time wine after quick cooler speed is chilled to temperature-2 DEG C, then pump into refrigerated cylinder and carry out deepfreeze, product freezing point is-12.5 DEG C, deepfreeze temperature is-12 DEG C, and the deepfreeze time is 20 days;
10) non-thermal degerming: the red rice yellow wine after deepfreeze, filter with diatomite filter and obtain initial filter supernatant liquor, diatomaceous consumption is 4g/L; By initial filter supernatant liquor again through the Membrane filtering machine filtration sterilization of membrane pore size 0.22 μm, obtain limpid transparent, glossiness wine liquid;
11) bottle: use aseptic filler to be loaded in sterilized blue and white porcelain vase by the wine liquid after membrane filtration, obtain mild red rice yellow wine finished product.
Embodiment 9, a kind of preparation method of mild red rice yellow wine, it comprises the following steps,
1) cleaning of jar fermenter and sterilization: cleaned up by jar fermenter, adopts inverted engine steam sterilizing 20min to carry out disinfection, seals for subsequent use;
2) rice dipping: select uniform particles, glossy, dry round glutinous rice, soaks 6h at 18 DEG C; Soaked round glutinous rice is loaded bamboo basket, by clear water shower to the pulp-water flowed out is limpid, drains for subsequent use;
3) steamed rice: cooked by the round glutinous rice after draining, will cook glutinous rice and spread out and be cooled to rapidly 30 ~ 40 DEG C;
4) fall cylinder: first in jar fermenter, drop into Red kojic rice and water, at room temperature mix 10h, then mixed with the mixed solution of red colouring agent for food, also used as a Chinese medicine by glutinous rice good for spreading for cooling input water, obtains germule; Add the yeast of 1.5% again, stir, obtain the germule that ferments; It is 1:0.09:1.2 that described glutinous rice and Red kojic rice, water drop into weight ratio;
5) ferment: ferment at 10 ~ 15 DEG C of temperature, start sooner or later each stirring 1 time after 1 day, ferment and enter secondary fermentation 35 days after 12 days, obtained wass;
6) squeeze: adopt plate-and-frame filter press filter pressing to obtain clear liquid secondary fermentation distiller's wort, leave standstill 2 days, get supernatant liquid filtering removal of impurities, obtained just wine brewing;
7) non-thermal degerming: will just wine brewing Membrane filtering machine is degerming; 0.18 μm, the filtering membrane aperture that described Membrane filtering machine adopts;
8) ageing: by non-thermal degerming first wine brewing in the sterilized wine jar of sterile filling, add one or more the fine powder in the green tea of germule gross weight 1.0 ‰, chrysanthemum, Japanese Honeysuckle, peppermint, then altar mouth is sealed, warehouse-in ageing, obtain the former wine of red rice yellow wine, alcoholic strength is 16.2%;
9) deepfreeze: according to the demand of product to the time, pumped into by former for the red rice yellow wine reaching ageing time wine after quick cooler speed is chilled to temperature 3 DEG C, then pump into refrigerated cylinder and carry out deepfreeze, product freezing point is-11 DEG C, deepfreeze temperature is-10 DEG C, and the deepfreeze time is 10 days;
10) non-thermal degerming: the red rice yellow wine after deepfreeze, filter with diatomite filter and obtain initial filter supernatant liquor, diatomaceous consumption is 2g/L; By initial filter supernatant liquor again through the Membrane filtering machine filtration sterilization of membrane pore size 0.18 μm, obtain limpid transparent, glossiness wine liquid;
11) bottle: use aseptic filler to be loaded in sterilized blue and white porcelain vase by the wine liquid after membrane filtration, obtain mild red rice yellow wine finished product.
Embodiment 10, the fever and chills Journal of Sex Research of a kind of mild red rice yellow wine of the present invention
For the mild red rice yellow wine that embodiment 1 ~ 9 method is produced, study the fever and chills implementations of itself and traditional red rice yellow wine with mouse model, by observe the external appearance characteristic of each administration group mouse, behavior, per day anus temperature, hydroxy-tryptamine (5-HT), norepinephrine (NE), thyrotropic hormone (TSH), cyclic monophosphate (cAMP) and cyclic guanosine monophosphate (cGMP) etc. 5 and Biochemical Indices In Serum and fever and chills index change judge the fever and chills of different treatment red rice yellow wine.Mouse is divided into 13 groups at random, i.e. 1 normal group, 9 test group, 1 traditional yellow rice wine control group, 1 cold medicine group and 1 medicine of a warm nature group.Each group of mouse normally raises 1 week as the adaptive phase, and continue afterwards to raise and press table 2 scheme gastric infusion simultaneously, in morning 1 time every day, each given low is 0.1mL/10g mouse, gavage 28d modeling.
Table 1 each experiment group dosage regimen
| Grouping | Dosage regimen |
| A group | Gavage distilled water |
| B group | Gavage monkshood rhizoma zingiberis soup |
| C group | Gavage anemarrhenae and Gypsi Fibrosi Decoction |
| D group | Gavage traditional red rice yellow wine |
| E group | Embodiment 1 |
| F group | Embodiment 2 |
| G group | Embodiment 3 |
| H group | Embodiment 4 |
| I group | Embodiment 5 |
| J group | Embodiment 6 |
| K group | Embodiment 7 |
| L group | Embodiment 8 |
| M group | Embodiment 9 |
In table 1: test group yellow rice wine alcoholic strength is all adjusted to 12 ± 0.5%.
A, on mouse external appearance characteristic and ethological impact
After gavage modeling 28d, cold medicine group (C) mouse is movable obviously to be reduced, drowsiness, happiness blink, and normal mutual crowded tired sleeping agglomerating, hair is fluffy, withered.Medicine of a warm nature group (B) mouse fur is smooth, and activity obviously increases, and creeps everywhere, haves the fidgets.And normal group (A) behavioral activity comparatively no significant difference before gavage.Respectively gavage yellow rice wine group mouse after gavage modeling 28d compared with normal group fur more smooth, activity is more frequent, wherein the external appearance characteristic of traditional yellow rice wine group (D) and behavior similar to medicine of a warm nature group (B), and embodiment 1 ~ 9, namely (E, F, G, H, I, J, K, L, M, N) external appearance characteristic of organizing and behavior performance are all between medicine of a warm nature group (B) and normal group (A).Result shows, traditional yellow rice wine belongs to hot; The mild yellow rice wine of this patent development is hot lower than traditional yellow rice wine.
B, impact on the per day anus temperature of mouse
As shown in Figure 1, anus temperature evaluates the conventional index of food fever and chills, the per day anus temperature variation tendency in each group mouse modeling 28d.The per day anus temperature of normal group (A) mouse is all the time between 36.6 ~ 36.8 DEG C, more stable.Perfusion group mouse per day anus Wen Qian 10d has considerable change, and wherein, the per day anus temperature of medicine of a warm nature group (B) mouse first rises gradually, and tend towards stability after 10d, after gavage modeling 28d, anus temperature reaches 37.65 DEG C; And the per day anus temperature of cold medicine group (C) mouse first reduces gradually, tend towards stability after gavage 13d, after gavage modeling 28d, anus temperature is low reaches 36.13 DEG C, reaches pole conspicuous level (P<0.01) with medicine of a warm nature group difference.Respectively gavage the trend tended towards stability after the per day anus Wen Jun of yellow rice wine group mouse presents first increase, gavage 13-15d gradually, anus temperature curve distribution is all between medicine of a warm nature group (B) and normal group (A), wherein, the per day anus temperature of traditional yellow rice wine group (D) is respectively 37.43 DEG C, (P>0.05 not remarkable in medicine of a warm nature group difference, P is conspicuous level), observe embodiment 1 ~ 7, namely (E, F, G, H, I, J, K) per day anus temperature of organizing is all remarkable in medicine of a warm nature group (P<0.05).Result shows, traditional yellow rice wine belongs to hot; The mild yellow rice wine of this patent development is hot significantly lower than traditional yellow rice wine.
C, impact on Biochemical Indices In Serum and fever and chills
Table 2 Biochemical Indices In Serum and fever and chills index tests result
* * in table 2: compare with medicine of a warm nature group, P<0.01; *: compare with medicine of a warm nature group, P<0.05; #: compare with medicine of a warm nature group, P>0.05.
With the fever and chills index of cold medicine group for 0, the fever and chills index of medicine of a warm nature group is 1, and the larger temperature of index is larger.As shown in Table 2, Biochemical Indices In Serum, the fever and chills index of traditional yellow rice wine group (D) mouse are all more close with medicine of a warm nature group, and fever and chills index is up to 0.962, and difference is not significantly (P>0.05).Compared with traditional yellow rice wine group (D), embodiment 1,4,7, namely mouse 5-HT, cGMP index that (E, H, K) organizes raises, the indexs such as NE, TSH, cAMP, cAMP/cGMP all decline, its fever and chills index is all extremely remarkable in traditional yellow rice wine (D) group (P<0.01), makes traditional yellow rice wine fever and chills index decreased 43.09%, 33.54%, 26.38% respectively.Result shows, traditional yellow rice wine belongs to hot; The mild yellow rice wine of this patent development is hot extremely remarkable in traditional yellow rice wine.
Claims (5)
1. a preparation method for mild red rice yellow wine, is characterized in that: it comprises the following steps:
1) cleaning of jar fermenter and sterilization: cleaned up by jar fermenter, adopts inverted engine steam sterilizing 20min to carry out disinfection, seals for subsequent use;
2) rice dipping: select uniform particles, glossy, dry round glutinous rice, soaks 6 ~ 12h at 10 ~ 20 DEG C; Soaked round glutinous rice is loaded bamboo basket, by clear water shower to the pulp-water flowed out is limpid, drains for subsequent use;
3) steamed rice: cooked by the round glutinous rice after draining, will cook glutinous rice and spread out and be cooled to rapidly 30 ~ 40 DEG C;
4) fall cylinder: in jar fermenter, drop into Red kojic rice and water, at room temperature mixes 6 ~ 12 h, then glutinous rice good for spreading for cooling is dropped into water obtain germule with mixing in the mixed solution of red colouring agent for food, also used as a Chinese medicine, and the yeast adding germule weight 0.5 ~ 2.5% stirs; It is 1:0.04 ~ 0.10:1.0 ~ 1.4 that described glutinous rice and Red kojic rice, water drop into weight ratio;
5) ferment: ferment at 10 ~ 25 DEG C of temperature, start sooner or later each stirring 1 time after 1 day, ferment and enter secondary fermentation 15 ~ 55 days after 10 ~ 15 days, obtained wass;
6) squeeze: by obtained for wass squeezing just wine brewing;
7) non-thermal degerming: will just wine brewing Membrane filtering machine is degerming; 0.15 ~ 0.22 μm, the filtering membrane aperture that described Membrane filtering machine adopts;
8) ageing: by non-thermal degerming first wine brewing in the sterilized wine jar of sterile filling, then seals altar mouth, warehouse-in ageing more than 1 year, and obtain the former wine of red rice yellow wine, alcoholic strength is 15-19%;
9) deepfreeze: former for the red rice yellow wine reaching ageing time wine is pumped into after quick cooler speed is chilled to temperature 5 ~-5 DEG C, then pump into refrigerated cylinder and carry out deepfreeze, deepfreeze temperature is 0.5 ~ 1.0 DEG C above freezing of product, and the deepfreeze time is 3 ~ 20 days;
10) non-thermal degerming: the red rice yellow wine after deepfreeze, filter with diatomite filter and obtain initial filter supernatant liquor, diatomaceous consumption is 0.5 ~ 4g/L; By initial filter supernatant liquor again through the Membrane filtering machine filtration sterilization of membrane pore size 0.15 ~ 0.22 μm, obtain limpid transparent, glossiness wine liquid;
11) pack: use aseptic filler to be loaded in sterilized bottle by the wine liquid after membrane filtration, obtain mild red rice yellow wine finished product.
2. the preparation method of a kind of mild red rice yellow wine according to claim 1, it is characterized in that: in described step 4), 5) or 8) the cool property material of middle interpolation, described cool property material is one or more fine powder in green tea, chrysanthemum, Japanese Honeysuckle, peppermint or water extract, fine powder total addition level is 0.5 ‰ ~ 1.5 ‰ of germule gross weight, and water extract is 0.5% ~ 3% of germule gross weight.
3. the preparation method of a kind of mild red rice yellow wine according to claim 2, is characterized in that: the interpolation of described finely powdered cool property material is selected in step 4) or 5); The interpolation of cool property material water extract is selected 4), 5) or 8) one of them step.
4. the preparation method of a kind of mild red rice yellow wine according to claim 1, it is characterized in that: described step 9) product freezing point is determined in accordance with the following methods: by thermoelectricity occasionally hot resistance equitemperature sensor, insert below yellow rice wine liquid level 2.0-10.0cm place and fix, put into the cold storage room of-20 DEG C, temperature acquisition is spaced apart 10s and gathers a secondary data, and experiment terminates rear drafting freezing curve and draws the freezing point of yellow rice wine.
5. the preparation method of a kind of mild red rice yellow wine according to claim 1, is characterized in that: described red colouring agent for food, also used as a Chinese medicine is the red colouring agent for food, also used as a Chinese medicine that crypt is cultivated.
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| CN105062759A (en) * | 2015-07-20 | 2015-11-18 | 上海理工大学 | Brewing method of antrodia camphorata red-yeast yellow wine |
| CN105316171A (en) * | 2015-12-07 | 2016-02-10 | 福建惠泽龙酒业有限公司 | Preparation method of maca wine |
| CN105331489A (en) * | 2015-12-03 | 2016-02-17 | 贵州谊强红曲酒业有限公司 | Red koji wine brewing process |
| CN106434136A (en) * | 2016-10-28 | 2017-02-22 | 福建农林大学 | Production method of low-heat and mild red-yeast-rice yellow rice wine |
| CN106978305A (en) * | 2017-05-27 | 2017-07-25 | 绥阳县吉帮昌盛金银花农业科技有限公司 | The brewage process of honeysuckle GET PEPPERMINT |
| CN109554265A (en) * | 2018-11-30 | 2019-04-02 | 福建省农业科学院农业工程技术研究所 | A kind of fermented glutinous rice low alcohol beverage and preparation method thereof |
| CN110229736A (en) * | 2019-05-30 | 2019-09-13 | 广东明珠珍珠红酒业有限公司 | A kind of oak barrel process for brewing yellow wine |
| CN110643462A (en) * | 2019-10-11 | 2020-01-03 | 武汉轻工大学 | Selenium-rich rice wine with effect of reducing high blood pressure, high blood sugar and high blood lipid and preparation method thereof |
| CN111548883A (en) * | 2020-05-11 | 2020-08-18 | 陈君伟 | Yellow rice wine processing method |
| CN112280639A (en) * | 2019-07-24 | 2021-01-29 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by microwave sterilization |
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| CN105062759A (en) * | 2015-07-20 | 2015-11-18 | 上海理工大学 | Brewing method of antrodia camphorata red-yeast yellow wine |
| CN105331489A (en) * | 2015-12-03 | 2016-02-17 | 贵州谊强红曲酒业有限公司 | Red koji wine brewing process |
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| CN106434136A (en) * | 2016-10-28 | 2017-02-22 | 福建农林大学 | Production method of low-heat and mild red-yeast-rice yellow rice wine |
| CN106978305A (en) * | 2017-05-27 | 2017-07-25 | 绥阳县吉帮昌盛金银花农业科技有限公司 | The brewage process of honeysuckle GET PEPPERMINT |
| CN109554265A (en) * | 2018-11-30 | 2019-04-02 | 福建省农业科学院农业工程技术研究所 | A kind of fermented glutinous rice low alcohol beverage and preparation method thereof |
| CN109554265B (en) * | 2018-11-30 | 2022-02-01 | 福建省农业科学院农业工程技术研究所 | Sweet fermented-rice low-alcohol beverage and preparation method thereof |
| CN110229736A (en) * | 2019-05-30 | 2019-09-13 | 广东明珠珍珠红酒业有限公司 | A kind of oak barrel process for brewing yellow wine |
| CN112280639A (en) * | 2019-07-24 | 2021-01-29 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by microwave sterilization |
| CN110643462A (en) * | 2019-10-11 | 2020-01-03 | 武汉轻工大学 | Selenium-rich rice wine with effect of reducing high blood pressure, high blood sugar and high blood lipid and preparation method thereof |
| CN111548883A (en) * | 2020-05-11 | 2020-08-18 | 陈君伟 | Yellow rice wine processing method |
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